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5 from 6 votes

Pumpkin Sheet Cake

A melt in your mouth pumpkin cake topped with a sweet cream cheese frosting. Dump and bake, the easiest Thanksgiving around!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 Slices
Calories 527kcal
Author Krystle Smith

Ingredients

For the Cake

  • 4 Eggs
  • 1 ⅔ Cup White Sugar
  • 1 Cup Vegetable Oil
  • 15 oz Can Pumpkin Puree
  • 2 Cups Flour
  • 2 Teaspoons Cinnamon
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt

For the Cream Cheese Frosting

  • 8 Ounces Cream Cheese Softened
  • ½ Cup Butter Softened
  • 2 Teaspoons Vanilla
  • 5-6 Cups Powdered Sugar

Instructions

  • Preheat oven to 350 F.
  • In a large bowl beat oil, sugar, eggs, and pumpkin until well combined.
  • Stir in cinnamon, baking powder, baking soda, and salt. Add flour a little at a time until just combined.
  • Pour into an un-greased 9x13 baking pan.
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely.

For the Frosting

  • Beat cheese cheese, butter, and vanilla until well combined.
  • Add powdered sugar a little at a time until just combined.
  • Spread frosting over cake, and refrigerate until ready to enjoy.

Nutrition

Calories: 527kcal | Carbohydrates: 73g | Protein: 4g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 72mg | Sodium: 329mg | Potassium: 157mg | Fiber: 1g | Sugar: 59g | Vitamin A: 4563IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg